I guess it depends on how you like your tofu. I never press it, usually just give it a squeeze over the sink. I usually find frying it dries it enough, but it's been established on another thread that I may have a higher tolerance for squishy tofu than a lot of folks. So I guess, experiment and figure out where your mushy tolerance lies.

_________________Ain't no guarantees in life, and nothing that comes out of my vagina can change that. - Erika Soyf*cker

I buy a local-ish/regional kind of tofu that is vacuum sealed in clear packaging, it is awesome. It actually does not need to be pressed and is ready to use. In my own opinion, the vacuum sealed tofu's taste and texture is so much better than the kind of tofu you buy that typically requires pressing and that comes packed in water.

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

I like it pressed if it's going to absorb a bunch of flavors from a marinade or sauce. If it's going into something where it's just going to taste like tofu (or it's being blended into a batter or sauce), then I'll just drain and squeeze over the sink.

You've gotta keep in mind that the water in the tofu is gonna make oil splatter everywhere, too. For your fingers' sake I'd definitely press it. Plus, as others stated it will be less mushy on the inside.

_________________Half the lies I tell are not true."luckily us vegans dont go into cardiac arrest...but we do go into food comas" - Adam Crisis

I pretty much always press mine unless I'm in a huge hurry. I guess it's a waste of time to press if if you're throwing it in a soup but I still press it as I assemble the ingredients because...you know...I can. And I believe if it's pressed the flavors are going to leech into the tofu easier, even in a soup sitch.